Crisp, Whole Wheat Oatmeal Chocolate Chip CookiesEvery so often, the idea of warm, homemade chocolate chip cookies invades my brain, seizes all other thoughts, and takes control. At that point, I'm unstoppable. Can't shake it. I have to make them. These cookies happened that way, at eleven o'clock on a Saturday night. We'd returned home from a neighborhood dive bar with a handful of friends, and before anyone could take their jackets off, I was mixing butter and sugar in the bowl of my KitchenAid mixer. I wasn't even fully conscious of my obsessive behavior until I had already produced a few dozen cookies. At least these spells happen when we have company, or else I'd emerge from my baking haze, feeling obligated to eat them all.
These cookies are based on Heidi Swanson's recipe for Whole Wheat Chocolate Chip Cookies. I try her recipes all the time and she's never let me down. Her food is always interesting, tasty and practical, crafted from the healthiest and best quality ingredients. (Psst! She's just published a new cookbook, Super Natural Everyday. I can't wait to read it and swoon over her beautiful food photography.) I have had great success in the past baking cookies, brownies and muffins with whole wheat flour. It's sturdy crumb compliments the sweetness of brown sugar and makes for a great vehicle for mix-ins like nuts, oats and chocolate. These particular cookies are very satisfying, crisp and packed with chewy rolled oats and huge knots if dark chocolate.
Whole Wheat Oatmeal Chocolate Chip CookiesAdapted from 101 Cookbooks. I modified the recipe slightly to use the ingredients I had on hand. (Original recipe, found here)
2 3/4 cup rolled oats (not instant)
1 cup whole wheat flour
2/3 cup wheat bran1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine grain sea salt
1 cup unsalted butter at room temperature
1 cup light brown sugar
1 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
12 oz large dark chocolate chips (like Ghirardelli's 60% cocoa bittersweet baking chips)
1. Preheat oven to 350 degrees with two oven racks positioned in the middle.
2. Combine flour, baking soda, baking powder and sea salt in a medium bowl and set aside.
3. In the bowl of an electric mixer, cream butter and sugars until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, mixing between additions. Add vanilla and combine well.
5. Gradually add dry mixture and mix until incorporated. On low speed, mix in oats and chocolate until they are well distributed throughout the dough.
6. Form balls with two tablespoons of dough and place on parchment-lined baking sheets spaced 2-3 inches apart (these will spread out quite a bit to make large, flat cookies).
7. Bake for 15 minutes, rotating pans half-way through. Cool on a wire rack.